January will be nut month on this blog; I’ll explore different recipes and variations.
The Season of Nuts
It’s winter and the multiplicity of fresh seasonal vegetables is somewhat limited so I explore items on the pantry shelf where seasonality is not such a big deal. Nuts are a hot item when it comes to cold season cookery - house made nut milk in soups, sauces enriched with nuts, nuts in salads to give that crunch, desserts containing nuts – frankly nut variations are endless.
(shaved red cabbage, arugula and maple candied walnuts)
(herb rolled goat cheese with walnuts)
Why Nuts?
Nuts are plentiful available, they boost your energy and bring protein, vitamins and good fat into the belly. This is why squirrels collect hazelnuts in autumn -- nuts keep them from starving during winter and carry them through early spring. Nuts are a terrific source of vitamins E and B and are rich in protein and essential minerals such as magnesium. Nuts are high in omega-3 and 6 fatty acids and reduce high cholesterol. And let’s face it nuts might keep us away from all that junk food!
(walnuts marinated in balsam vinegar and toasted)
Walnuts
Cracking walnuts with a wooden nutcracker soldier and sipping hot spiked apple cider definitely got me into the holiday spirit this past December. I use a lot of walnuts in my cooking in savory and sweet dishes. The walnuts I use most often are the ones that are de-shelled and sealed into airtight containers for freshness. Since nuts are high in oil they can becomes rancid quickly especially in warm temperature – it’s that old moldy cardboard smell when nuts are rancid. Rancid nuts are not useable anymore and have to be thrown out. Check the expiration date of bagged nuts when getting them from the supermarket shelves. Most of the walnuts we consume in the US come from the Sacramento valley in California. Black walnuts versus English or ordinary walnuts are richer and tastier. They have a harder shell to crack though and they’re a bit more expensive but if you can get your hands on then they are well worth the price because of their excellent taste.
(chocolate/walnut cake with pears and raspberry cream)
The sweet side of walnuts
Following is a recipe of my favorite walnut cookie which will keep your belly warm and the moods high during the cold winter months.
Chocolate Walnut cookies
(12 large cookies 4-inch diameter)
8 ounces flour
½ cup cocoa powder
1-1/4 teaspoons baking soda
3 pinches salt
1 cup chocolate chips
2 sticks butter (8 ounces)
½-cup sugar
2 eggs
1 teaspoon vanillas extract
1 cup chocolate chips
¾ cup walnuts toasted and coarsely chopped
1. Preheat the oven to 350 degree Fahrenheit.
2. In a bowl combine dry ingredients flour, cocoa powder, baking soda and salt
3. Melt 1 cup chocolate chips in a microwave then stir to make smooth. Cool chocolate for five minutes on kitchen counter (melt chocolate in 10 seconds intervals in this way it won’t burn in the microwave).
4. In an electric kitchen mixer bowl mix room temperature butter and sugar for five minutes on high speed setting then add melted chocolate and eggs (one by one). Add vanilla extract
5. On low speed setting add mixed dry ingredients then add 1 cup chocolate chips and walnuts. Cool mixture in refrigerator then shape balls (3 ounces). Cover a cookie tray with baking paper then place dough balls on it (leave 2-inch spaces around every dough ball – dough will expand during baking).
6. Bake dough balls in hot oven 15-18 minutes then let cool on cookie tray.
Chef’s Note: These chocolate/walnut cookies can be stored in an airtight container for up to three days.
